About the Weizenbock

The original Weizenbock was Aventinus, the world’s oldest top-fermented wheat doppelbock. The ale was crafted in 1907 at the Schneider Weisse Brauhaus in Munich. It’s a strong, malty, and fruity wheat ale whose color can be pale or dark. Pale versions range from gold to deep copper while darker versions range from amber to dark brown. Both have dense, long-lasting heads that range from white to tan. Usually unfiltered, its clarity is cloudy, sometimes with suspended yeast. The aroma and palate of pale versions will feature toasted bread, banana, and spice. Darker versions can be smoky or roasted with dark fruits and caramel. Its feel is typically creamy with a medium-full to full body and moderate to high carbonation. A mild warming sensation from the high alcohol content is common. Comparatively, it’s similar to the Doppelbock style and is stronger and richer than a Hefeweizen or a Dunkelweizen.